Who doesn’t love garlic and bread?! Well, putting them over pasta is not just for mac’ and cheese anymore! Try this Mom Uptown Original Recipe for Pasta with Garlic Breadcrumbs and Asparagus. Scale the recipe to use up any leftover bread, or make the full amount to WOW your family tonight!
Recipe:
Serves 4
Active Time: 20 minutes
Total Time: 45 minutes
Ingredients-
Garlic Breadcrumbs-
- 1 Baguette, cut into 1″ cubes
- 1/4 c Extra Virgin Olive Oil
- 3 Garlic Cloves, finely minced
- 1 tsp Salt
- 1/2 tsp Pepper
- 1/4 cup Parmesan, finely grated
Pasta-
- 12 oz. package of Pasta, I prefer a fettuccine or linguine.
- 1 lb Asparagus, trimmed and cut into 2″ pieces (cut very large pieces lengthwise)
To Assemble-
- 1/3 cup Extra Virgin Olive Oil
- 1/4 tsp Salt
- 1/4 tsp Pepper
- 1/4 cup Parmesan, finely grated
- 1 cup Bocconcini Balls, optional
- Zest from half of a Lemon
Method-
Begin by preparing the breadcrumbs. Preheat oven to 350° F. Whisk together all ingredients except the bread. Once combined, add the bread, turning to coat evenly. Spread in one layer across a baking sheet and bake, turning once for 25 minutes (removing when bread is dry and before garlic is too dark.) Set aside to cool.
Meanwhile, boil a large pot of salted water to cook pasta al dente, according to package directions. Time it so that the pasta goes in just as the bread comes out of the oven which will give the bread the right amount of time to cool slightly. Cook the pasta, adding the asparagus pieces to the pasta water the last 3 minutes of cooking. Drain the pasta and asparagus.
Just as the pasta is done cooking, transfer the cooled bread to a food processor and pulse until large breadcrumbs are formed.
To assemble, toss the cooked pasta and asparagus with the olive oil, salt and pepper. Top the pasta with generous heaps of the garlic breadcrumbs, bocconcini, and sprinkle the lemon zest overtop.
Enjoy!
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